Aloha ʻĀina Program
We are excited to launch the Aloha ʻĀina ("love of land") program, starting with a focus on cultivating a culture of source reduction in East Hawaiʻi schools. Our initiative encourages schools to transition to reusable foodware systems in cafeteria meal programs while integrating an educational component that highlights the impact of a local food economy on reducing waste and greenhouse gas (GHG) emissions. This project challenges the widespread use of disposable foodware, raising awareness of its environmental and health risks, including exposure to harmful chemicals. By emphasizing the revitalization of indigenous knowledge and land use systems, we aim to introduce an innovative approach to source reduction—one that actively reduces GHG emissions, waste, and pollution while strengthening our connection to land.
As part of this effort, we are also developing a land-based curriculum and will facilitate hands-on workshops for students and families to deepen their relationship with our food systems. Through these experiences, we hope to spark excitement about environmental stewardship, the shift to reusable foodware, and the broader vision of Aloha ʻĀina. By making these critical connections, we empower our communities to engage in meaningful, sustainable practices—nurturing a sense of affection and responsibility for our ʻĀina Aloha, our beloved land.
What is Source Reduction?
Source reduction, also known as waste prevention, is the practice of reducing waste and pollution before it is even created. Instead of managing waste after it has been produced, source reduction focuses on designing systems, products, and habits that minimize waste at the source. This can include using reusable materials, reducing packaging, choosing durable products, and supporting local food systems. By preventing waste from being generated, source reduction helps conserve resources, reduce greenhouse gas emissions, and protect both the environment and human health.
Project Goals
(1) Cultural Shift in Disposables Usage: Promote a transition away from disposable foodware by encouraging source reduction practices among students, staff, and the wider community, aiming to redefine perceptions and habits towards disposables.
(2) Integrating Source Reduction in Education: Merge source reduction education with practical action by reducing disposable foodware in cafeterias, utilizing teachings of Aloha ʻĀina and waste reduction practices to enhance student and staff connection to their environment.
(3) Strengthening Local Food Systems: Encourage local agriculture among students to decrease reliance on imported foods, thus cutting down packaging waste, reducing exposure to harmful chemicals, and mitigating greenhouse gas emissions from food production and disposal.
Proposed Activities
(1) School Waste Audits: Conduct waste audits at five schools to see how much waste they’re creating, then use that info to find ways to cut down waste in school operations.
(2) School Site Evaluations: Perform evaluations and interviews across 20 schools to analyze cafeteria operations, disposable foodware usage, and purchasing habits.
(3) Source Reduction & Educational Toolkits: Create and distribute toolkits for educators and custodial staff focused on minimizing disposable foodware use, promoting “safer choices” in cleaning products, and providing an “Aloha ʻĀina” education curriculum.
(4) School Assemblies & Agricultural Workshops: Conduct presentations at 20 schools and host six interactive workshops with local farmers, integrating Hawaiian cultural knowledge on land stewardship into the curriculum.
(5) Implementation Plan for Reusable Foodware: Develop a detailed plan outlining costs, environmental benefits, and logistics to transition all 29 East Hawaiʻi schools to reusable foodware in cafeterias.
